My friend Anne tweeted about this recipe and included a picture so I bullied her asked her nicely if she could submit it to What’s Cookin’, iRunNation? This dish seems perfect for after a pre-supper run.
**If you’d like to see more of Anne’s yummy recipes, follow her on Twitter @eclectic_cook. If you’d like to know when a new recipe goes up on What’s Cookin’, iRunNation?, follow me @Shufflersunite. And if you’d like to earn my undying gratitude, as Anne has now done, submit your favourite recipe to the webeditor@irun.ca.**
Ingredients:
Filled pasta (I used PC brand pumpkin triangoli, but any filled pasta with a squash, mushroom or cheese filling would work well)
Butter (~1 tbsp per serving)
Mushrooms (2 large button mushrooms per serving)
Pine nuts (a small handful for 2 servings)
Fresh Basil (~2-3 leaves per serving)
Powdered sage (a sprinkling over it all, optional)
Salt, pepper to taste
Directions:
Boil the pasta according to directions on the package. As the water comes to a boil, prepare ingredients. While it cooks, make the sauce.
Slice the mushroms finely. Chop the pine nuts coarsely. Slice the basil into thin strips. In a frying pan on medium heat, cook the butter, mushrooms and pine nuts for about 2 minutes. Add the basil and sage and heat for another 30 seconds. Turn off the heat and toss with cooked pasta until evenly covered.
Note: The package of triangoli has directions for a similar sauce made with fresh sage, but since the only ingredient they listed that I had in stock was butter, I improvised. I’m sure similar nutty ingredients and spices would turn out pretty well.
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